Episode 12 Celebrity MasterChef


Episode 12

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It's Celebrity MasterChef.

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We've got 16 celebs all hoping to show off their cooking talent.

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If you don't push yourself, you'll never know how good you are.

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They've proved themselves in their own profession. Now let's see if they can cut it in the kitchen.

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I'm feeling really good this morning. I'm really surprised that I'm here.

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It's extremely important I do well. It's a knock-out stage.

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Cooking doesn't get tougher than this.

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Throughout this week, these three celebrities have been through

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the most intense cooking challenges of their lives.

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But after today, only the best can go through.

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There are times in the competition when the contestants have to deliver.

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Today is one of those days.

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They'll have to cook like they've never cooked before.

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Welcome. You're not just cooking for John and I today.

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We have invited three special guest judges,

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people that understand MasterChef because they were in it.

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In fact, two of them won the competition.

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At the end of today, one of you will be leaving the competition.

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Ladies and gentlemen...let's cook!

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The contestants have just one hour and 15 minutes to cook a two-course meal.

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They're going to have to impress three exceptional finalists who have come before them.

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If something's undercooked, that's not good enough.

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If something's overcooked, that's not good enough.

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I just want to get a sense that they want it,

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they're hungry for it and they're taking this seriously.

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I just want to see some nice food.

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I want to see that someone's really cared about what they've done today.

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Emma Kennedy, Andi Peters and the big Phil Vickery.

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Those three around a table...

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I tell you what, it had better be good.

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I'm really enjoying this competition.

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I've had ups and downs.

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I think after the second day I wanted to go home.

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But when I produced that cheesecake, I looked at it and thought,

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"What spirit entered my body and made me present that so well?"

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Today, I'm going to approach the pressure by thinking as an actor.

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I am acting as a chef

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and I'm a method actor and I'm going to make sure I get the method right.

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Tell us what you're going to cook for us.

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Warm salad of black pudding on a caramelised apple

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which is caramelised in plenty of Calvados

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and topped with a soft poached egg,

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and then cod with a parsley crust on a bed of mashed potato with Chantenay carrots.

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-It's very adventurous and we haven't yet seen a good savoury dish from you.

-No, you haven't.

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But I hope these flavours work well and I can cook them.

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I'm really pleased you're still here. You battled yesterday and I'm looking forward to good food.

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-Thank you very much.

-Cheers.

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He's got a starter - black pudding with pickled apples. Lovely idea.

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He's adding to that egg.

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Apples and egg is my issue. Not just flavour-wise, but texturally.

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For the main course, Les is doing cod with a herb crust on mashed potato and lemon sauce.

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All wonderful as long as he's cooked the fish properly, he gets the herb crust to stay on,

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the mashed potato has no lumps and the lemon isn't overpowering.

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When I started this, I had a goal.

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I would like to be at least a finalist in Celebrity MasterChef,

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so I've kind of got tunnel vision.

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-I think it looks proper handsome.

-All right.

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Today, I'm feeling good.

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It's going to look good, it's going to taste good and it's going to be impressive.

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Tell me what your dishes are.

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-I'm going to do vegetable jambalaya with Cajun prawns and a spicy strawberry coulis.

-Are you nuts?

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-No.

-Strawberries and prawns?

-Yeah.

-I've been doing MasterChef a long time.

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-Yeah.

-There might be a good reason why I've never seen this combination.

-It's more like a sauce.

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It's not like strawberry you'd have on a dessert. It's going to have more depth.

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-Your other dish is...?

-Honey and lavender creme brulee.

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-Now, that sounds good.

-Tricky menu - prawn and strawberry and a creme brulee. You're pushing yourself.

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I don't want to be just OK. I want to stand out. I want to be seen as very good.

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-Good luck.

-Bye-bye.

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Speech has got two very interesting courses - jambalaya, a big pot full of stewed vegetables,

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with spiced prawns, wonderful idea.

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Why the strawberries? I have no idea.

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Strawberries and prawns do not go together. I don't want to eat a strawberry with a prawn.

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A creme brulee flavoured with lavender and honey is wonderful,

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but a creme brulee, she either gets the mix absolutely right and it sets or it doesn't.

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And there's no going back from it.

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Time flies when you're having fun.

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30 minutes on your first course. Half an hour left.

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My performances so far in this competition, I've been a little bit rushed, a little bit panicky.

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Get yourselves organised and then we can go.

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I woke up at two o'clock this morning, so the pressure must be telling.

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Matthew, excuse me, but by the looks of your ingredients,

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we're off to a nation far away.

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Yes, we're off to Asia.

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Ah! And what are our two dishes?

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We have scallops and king prawns on a bed of mango salsa

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and pan-fried duck breast with stir-fry and an orange and sesame sauce.

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That's a move away from Yorkshire.

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It's a move away from Yorkshire and it's a move away from the stodge of yesterday's home comfort food.

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Hopefully, this will be more aromatic and a lot more sensitive on the palate.

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-Is presentation a problem for you?

-Arty-farty is not my strongest suit, but I'm working on my presentation.

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I'm in to win and, hopefully, I can put something out on the table that all the judges like.

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Matthew's starter is scallops and prawns, served with a mango salsa.

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I think it's an interesting idea, but why are we putting fruit with hot fish? It's just not right.

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Les, you have just eight minutes before your first course.

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So, Les's starter - warm salad of pancetta, caramelised apple and black pudding,

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topped with a poached egg and French dressing.

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I think he's taking a big risk because it's a warm salad.

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-You can't hide with a salad.

-No.

-It's going to have to be brilliant.

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That French dressing has got to take me to Paris.

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Breathe, Les. Breathe.

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I'm breathing. Just erratically.

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He's hyperventilating.

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I like this, Les.

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-I really do, mate. Nice dish.

-Thank you.

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Come on, mate. Let's go. Eggs still. Eggs.

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Eggs.

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-Go on, Les.

-Look at that!

-Yeah!

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Wow, I'm impressed, Les. Well done, mate. That's it.

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-That's great.

-Go on. Well done.

-Thank you.

-Very well done. Good lad.

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-Good afternoon.

-Hello.

-Hello.

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What you have here is a warm salad

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of black pudding on caramelised apple,

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some pancetta on a bed of rocket with a French dressing and a soft poached egg on top.

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-Thank you very much, Les.

-Thank you. Enjoy. Thank you.

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The smells are fantastic. It makes me want to eat it.

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I'm now more worried, having seen an egg on top of an apple, that it's not going to work

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than when I read it on the menu.

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Let's hope it tastes great.

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Poached egg and apple just does not work.

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-It's a weird combination.

-I think I like it more than you.

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I like the dressing. It cuts through nicely.

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You do get the earthiness from the black pudding.

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I have to say, he's got me. I just love the combination of the apple, the bacon, the black pudding

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and for me, you cannot beat a beautifully cooked poached egg.

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I love it. I think it's fantastic. Well done, Les.

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I don't mind the egg around the sweet and sharp apple, the salty bacon and the black pudding.

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-It's delicate, light and a rather tasty combination.

-An apple and an egg, sorry, it does not work.

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You can put as much Calvados in as you like and get me as drunk as you want but apple and egg doesn't work.

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Les, well done, but you've now got 15 minutes to get your main out.

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Cod fillet with parsley crust with lemon butter sauce, served on creamy mashed potato and Chantenay carrots.

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My worry is I think that could be bland.

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-Final minute, Les.

-OK.

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Let's go. Fish to go, sauce to go, carrots to go.

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Breathe, Les, breathe. Breathe, breathe, breathe.

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-Come on. Carrots and sauce, carrots and sauce.

-Carrots and sauce.

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-Is it just sauce to go now?

-Sauce to go, yeah.

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Two minutes over now, Les. Two minutes over.

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Now you can go.

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Good. The plate looks a little bare.

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-Sorry it's a little late.

-Don't worry.

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Guys, what you have is sustainable cod fillet

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with a parsley crust on a bed of mashed potato

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with a lemon butter sauce and some Chantenay carrots.

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-Thank you very much.

-Thank you.

-Bye, Les.

-Enjoy.

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You can clearly see that he has thought about his plate

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and how to present his plate and he gets points for that from me.

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The fish is cooked brilliantly.

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Everything else is a bit under-seasoned, so the dish lacks punch.

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I agree with you. It's just a lack of seasoning and I'd love to have had a hint more lemon in the sauce.

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But the king of the dish for me is the parsley crust.

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The mash, however, is lovely and buttery and really great.

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The cod is cooked perfectly and the parsley crust is wonderful.

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I think at this stage he's done really well, really well.

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-Tasty, yummy.

-Well seasoned, well flavoured, zingy and really rich with lovely butter. Not bad at all.

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HE SIGHS

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I feel good. I think it looked OK.

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For me, that's a big leap, a big step up.

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-Are you ready to go?

-I think so.

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Speech is making a vegetable jambalaya with Cajun prawns and a spicy strawberry coulis.

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That sounds interesting, doesn't it?

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This has got to be a typo. She can't be doing a strawberry coulis.

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It's going to be one of those things

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-where it's either going to be utterly amazing or it's going to be "ranko Acapulco".

-I'm worried.

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Look at that, you are clever.

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Clever!

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Don't forget, extra strawberry sauce for John.

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-I love that.

-Yeah, I think it looks beautiful.

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-Speech, well done. OK, let's go. Off you go.

-Brilliant, brilliant.

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We've got a bowl of sweet perfume.

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-Well...

-Don't even start, Wallace. Don't even start telling me that strawberries go with prawns.

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You're getting too old. All these new-fangled ideas are leaving you behind. I'm down with the kids, me.

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We have vegetable jambalaya, Cajun prawns

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and there's a very spicy strawberry dipping sauce, so it's up to you.

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I like it. Strawberries and prawns? I think it's good.

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-Thank you very much.

-Enjoy your meal.

-Thank you.

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The prawns look beautiful, you've got the red against the white,

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then you have the little experience going on here, the waft, the smells.

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I am genuinely excited.

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I'm speechless!

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-It's lovely.

-It's really lovely.

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I think the prawns are exquisite. The sauce is a revelation.

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And I love the vegetable jambalaya. Look, I've covered myself in her sauce!

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I was so worried about this strawberry coulis with Cajun prawns.

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I have to say, genuinely, she's got away with it. It's fantastic.

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No... No.

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We've got lovely cooked rice with vegetables, spiced prawns with wonderful chilli on the outside,

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spread with strawberry jam. Eugh!

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-I like the flavour of prawns with the strawberry sauce. It's sweet and peppery. I like it.

-Get out of here!

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Speech's dessert, honey and lavender creme brulee.

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That, for me, is beautiful. I can't wait for that. I love creme brulee.

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Honey and lavender are both really subtle flavours,

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so we've got to be able to taste both without either overpowering.

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Number one, it needs to have set properly and, number two, I want a proper crispy topping.

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Two minutes, Speech. Two minutes. It looks great.

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-Happy?

-Yeah.

-Good job, Speech. Good job.

-Well done, you.

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All right...

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-If it's not curdled and it's full of lavender, it should be delicious.

-It looks like she's made it work to me.

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We have a honey and lavender creme brulee.

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ANDI: Lovely. Thank you very much.

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We're not supposed to tell you, but your prawns were awesome.

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-Respect! Thank you.

-Really delicious.

-Thank you.

-Thank you. Well done.

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It looks what a creme brulee should look like, so this is the acid test.

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Is there a crack and a crunch and can we taste honey and lavender?

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I'd say that was a crack.

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Sadly, it looks like scrambled egg simply because it's split which is a shame,

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but it could still taste really nice.

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You can certainly taste the honey and the lavender.

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The combination, the balance for me is really nice.

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It's such a shame that it has split because it could have been perfect.

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I love the flavours of Speech's dessert, but the issue is that has curdled.

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That's a curdled creme brulee. It's just a bowl of baked custard and it's overcooked.

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The cream has started to curdle. However, it tastes divine.

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I'm relieved that it's over.

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I'm relieved that I got the dishes out on time.

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I'm just like... This is so not Jamaican of me, man.

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It's just out there on time, you know?

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It's like... Man, I'm happy about that.

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-How long have we got?

-Eight minutes.

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Matthew's starter - scallop and king prawn with mango and chilli salsa in a Thai curry sauce.

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I love the sound of that.

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For me, the scallop and the king prawn has to be the king. That's the showpiece.

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Loving it! I'm loving it!

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They look good.

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Come on then, mate. Time's up. You've got to get this up and out.

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Quick, quick, quick. Let's go.

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Good, good, good. Good work.

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-Yeah, we're happy.

-Can I take them?

-Yes, please.

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I like that. I do like that, mate. Nice colour.

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-Hi.

-Are you full yet?

-No, we've saved ourselves for you.

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Saved the best till last. Oh, hello!

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We have scallops and a king prawn on a bed of spiced mango salsa with a Thai curry sauce.

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-I hope you enjoy it.

-Thank you very much.

-Thank you.

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The plate looks great. The sauce looks a little bit wishy-washy. I'm not quite sure why it's there.

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The issues I have with it... I'm not convinced that scallop is going to be cooked.

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-No, look, completely...

-Yeah, that's under.

-That's very, very under.

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-That's practically still in the shell.

-My scallops are OK.

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I prefer them like that than I would overcooked.

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It's chopped mango, chopped onion and chopped chilli with some undercooked scallops and a nicely cooked prawn.

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Do you know what it reminds me of? Airline food.

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Sorry, I don't like it. We have got scallop with an unripe mango, a chilli that's not hot enough.

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And the whole thing is just a bit..."pfth".

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Very confused flavours.

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Creamy coconut sauce one side, scallops and sharp onions the other. And they don't match.

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Seven and a half minutes and you haven't started to stir-fry the veg.

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Matthew, you need to get a move on.

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Matthew's main - roasted Gressingham duck breast, roasted sweet potatoes,

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stir-fried vegetables, orange and sesame sauce.

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That's big Phil, really, on a plate.

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Three and a half minutes, Matthew.

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I hate puddles on plates. He's got all sorts of things that make puddles.

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The duck could not be rested - puddle. The stir-fry could have too much oil in it - puddle.

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The sauce - puddle. Quite frankly, we could be singing in the rain.

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-How are you doing?

-I'm struggling to get everything out on time.

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Two and a half minutes, please.

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Nice.

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I hope they're hungry. Big portion.

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Well, Phil will be happy.

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-Is that the last thing to go on?

-Yes.

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Well, Matthew, you're on time. Very good. Well done, you.

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Hi.

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For your main course, you have pan-fried breast of duck

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with roasted sweet potato and a stir-fry with orange and sesame sauce.

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-Thank you very much.

-Thank you.

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Mine looks great, but I don't think I've got any sauce on my plate.

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I've got a puddle of sauce which I'm happy to share with you, so thou shalt not go without.

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I'm noticing that the fat has not rendered down, so I don't think that's going to be crispy

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and if there's one thing I can't bear with duck, it's when the skin isn't crispy.

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The duck tastes of nothing other than chewing. I think he's forgotten to season the duck.

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I'm not sure about the sweet potato. The vegetables lack a little bit of something.

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That's not quite right and altogether, it's a disappointment.

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-It's just a bit insipid.

-Yeah.

-It's like wallpaper, edible wallpaper.

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-It's just background.

-I'm upset because I think it's flavourless.

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No... For all the work that's gone into this dish, it doesn't taste of anything.

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The duck's not seasoned very well. The vegetables aren't very nice.

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It's all a bit...flim-flam.

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I don't know what on earth he has put in those stir-fried vegetables.

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It tastes of a cross between a fruit lolly and vinegar.

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-It's sweet chilli sauce.

-Sweet chilli sauce with sesame?

-Yeah, and orange.

-And orange?

-Yeah.

-He's nuts.

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Hot, sweaty, glad that that's over.

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A mad rush and a mad panic at the end.

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Hopefully, the food will taste better than it looked.

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-Pretty decent standard of food today.

-Some odd combinations, though. Let's be fair about it.

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We had strawberry sauce with prawns, mango and lime and chilli with some scallops and we had apple and egg.

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Weird combinations.

0:24:130:24:15

I'm really pleased with Les Dennis. I liked his salad.

0:24:150:24:19

It was very tasty and it looked quite elegant.

0:24:190:24:22

I don't believe the apple belonged on the plate.

0:24:220:24:25

The main course of cod on lovely mash, nice, lemony butter sauce.

0:24:250:24:29

It tasted good. Well cooked cod.

0:24:290:24:32

Something's happened to Les. He's a really different man.

0:24:320:24:36

I am now having fun.

0:24:360:24:38

There was a point in the middle of the week where I wanted to run away. I'm glad I didn't.

0:24:380:24:43

I think Speech's jambalaya looked fantastic - three prawns in the middle of the plate.

0:24:430:24:49

-You're the only one who didn't like the strawberry sauce.

-Good.

0:24:490:24:53

I'm the only one who knows how to taste food properly, obviously!

0:24:530:24:57

Speech's creme brulee was beginning to curdle.

0:24:580:25:02

It wasn't a smooth, silky finish, but I thought the flavour of lavender and honey was delightful.

0:25:020:25:08

It's an experience of a lifetime.

0:25:090:25:12

I hope I'm not going home. I don't want to go home yet.

0:25:120:25:16

Matthew puts a lot of work into this competition.

0:25:160:25:20

He really does get his nut down and work hard.

0:25:200:25:23

I didn't mind the mango salsa.

0:25:230:25:26

I wasn't quite sure what that brown, coconut cream sauce was doing on there as well.

0:25:260:25:32

I liked a lot of aspects of Matthew's main course of duck,

0:25:320:25:36

but quite what he had dressed those vegetables in is beyond me.

0:25:360:25:41

It was just ghastly. I can't put it any other way.

0:25:410:25:45

Right now, he's being a little bit over-ambitious. He's trying too much too soon.

0:25:450:25:51

Very annoying to wait. I really want to know.

0:25:520:25:55

The worrying is always the hard bit and you deal with whatever happens when you find out.

0:25:550:26:01

As you know, we can only take the best cooks with us.

0:26:140:26:18

And one of you is leaving the competition. We've made our decision.

0:26:190:26:24

The contestant leaving us is...

0:26:280:26:31

..Matthew.

0:26:420:26:44

Cheers. Cheers.

0:26:460:26:48

Cheers. Thank you.

0:26:510:26:53

Obviously, very disappointed.

0:26:570:26:59

I wouldn't say I was proud of myself. I'd have been proud if I'd got a little bit further.

0:26:590:27:04

I'm gutted to be leaving, but I've really enjoyed my time on the show. If I could do it again, I would.

0:27:040:27:10

Congratulations. You two are through to the next round.

0:27:130:27:17

I feel really emotional.

0:27:220:27:24

I'm surprised and delighted.

0:27:250:27:28

I'm absolutely so thrilled. I'm welling up, I really am.

0:27:290:27:33

I feel great. I'm really proud of myself.

0:27:380:27:41

I think I made my peeps proud, yes.

0:27:430:27:47

-Speech, Les...

-Thank you.

-Well done.

0:27:480:27:50

That's fantastic.

0:27:500:27:53

The heats are over. Next week, the best eight celebrities fight for their place.

0:27:540:28:01

There's a medieval army waiting for their lunch.

0:28:020:28:05

We'll have to delay the dinner for 15 minutes because you're way behind.

0:28:070:28:11

Only 149 to go!

0:28:110:28:13

Ooh!

0:28:150:28:17

I think this is just a couple of notches down from brilliant.

0:28:170:28:20

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0:28:520:28:55

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